Lets compare vitamin content per 14 ounces of Cooked Tempeh vs Carrots:
Cooked Tempeh has 6.2 times more Vitamin B2, 2.2 times more Vitamin B3, 1.7 times more Vitamin B5, 1.4 times more Vitamin B6, more Vitamin B12 and 1.5 times more Vitamin K than Raw Carrots.
While Raw Carrots contain more Vitamin A, more Vitamin C and 1.7 times more Vitamin E than Cooked Tempeh.
Both Cooked Tempeh and Raw Carrots have similar amounts of Vitamin B1 and Vitamin B9 per 14 oz.
Both Cooked Tempeh as well as Raw Carrots have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Tempeh vs Carrots:
Cooked Tempeh has 2.9 times more Calcium, 12 times more Copper, 7.1 times more Iron, 6.4 times more Magnesium, 9 times more Manganese, 7.2 times more Phosphorus, 1.3 times more Potassium and 6.5 times more Zinc than Raw Carrots.
While Raw Carrots contain 4.9 times more Sodium and 1.5 times more Water than Cooked Tempeh.
Both Cooked Tempeh as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Tempeh has 4.8 times more Energy, 47.4 times more Fat, 106.3 times more Saturated Fat, 60 times more Omega 3, 25.2 times more Omega 6, 1.3 times more Fiber and 21.4 times more Protein than Raw Carrots.
While Raw Carrots contain 1.3 times more Carbohydrate and 1.8 times more Sugars than Cooked Tempeh.
Both Cooked Tempeh as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.